The Butternut Squash Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4-5
ingredients
- 1 medium butternut squash (cubed)
- 1 medium white onion (thin strips or diced)
- 2 carrots
- 2 celery ribs (chopped)
- 6 cups chicken broth
- 1 dash curry powder
- 1⁄4 teaspoon nutmeg
- 3⁄4 teaspoon cinnamon
- 1 dash pepper
- 1 dash salt
- 3 cups heavy whipping cream
- 1 teaspoon sugar
- 1⁄4 cup unsalted butter
- 1 1⁄4 tablespoons almonds
- 1 bay leaf
directions
- Melt butter in medium sized pot. Add cubed squash, onion, carrots and celery to the pot. Cook until the onions are slightly caramelized, and soft. Add the bay leaf.
- Once onions are soft, add chicken broth. Turn up the heat to high, boiling the mixture for 5-8 minutes (until the squash is soft), At 3 minutes, add nutmeg,1/4 teaspoons of cinnamon, salt and pepper to the pot. After boiling, cover the pot, and reduce the heat to medium and let sit for 20 minutes(optional) . Add almonds in at around the 10th minute.
- Blend the soup to a fine puree, and return to pot.
- Whip the cream, adding 1/2 teaspoon of cinnamon and sugar into it. Carefully, fold the whipped cream into the soup. To combine, twirl a whisk around to distribute the cream.
- Let the soup cool for about 5 minutes. Serve. After one has put the soup in bowls, people may add curry powder to taste for a richer flavor.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!